Tuna Fish Cakes
18 March 2011 in Uncategorized
My friend Cindy happily admits she’s a food snob (read her amusing post here), and it got me thinking. Am I a food snob? to a degree I am, I’m fussy about my coffee, it has to be butter and although I’m not a big chocolate eater, it must be dark and expensive.
There are times I will potter for hours and do everything from scratch, then there are times I reach quite happily for a tin or a packet without a tinge of guilt. Therefore I think we can reach only one conclusion, I’m a food slut!
1 tin of tuna drained
200g mashed potato
2 spring onions chopped
1 TSP parsley chopped
1 tsp sweet chilli sauce
1 tsp lemon juice
1 beaten egg
Cake flour seasoned with Aromat (yes Cindy, Aromat!)
Breadcrumbs
Oil for frying
Mix the drained tuna with the potato, spring onions, parsley, chilli sauce & lemon juice.
Form into rounds and leave in the fridge to firm for 30 minutes.
Put the egg, flour, & breadcrumbs onto 3 separate dishes.
First flour the fishcake, then dip into the egg and lastly into the breadcrumbs.
Chill again in the fridge for a while.
Fry in shallow oil until crisp and golden.
Makes 4 fish cakes.
JoDay said on 18 March 2011
Lovely recipe, Supa! Good way to use left-over mash.
tandy.sinclair said on 18 March 2011
they look amazing!
lyndatjie-farewell said on 18 March 2011
Ag shame man… here I was expecting a cake with candles on or something for fishies…. Bad Chef!
Sous-Chef said on 18 March 2011
Absolutely, cheap & cheerful.
Sous-Chef said on 18 March 2011
Thanks inspiration, they taste nice too!
Sous-Chef said on 18 March 2011
I did a nice aubergine recipe the other day, did you pitch? Nope! *sigh*
lyndatjie-farewell said on 18 March 2011
Hey I like dem aubergine thingies…. I didn’t pitch because I was everywhere and nowhere the last two months. And the only thing I have to show for it is a pure unadulterated hatred for planes, airports, taxis and hotels.
So where the aubergine thingie??? huh? HUH????
Sous-Chef said on 18 March 2011
Scroll back 3 posts or use the link, they were very yummy.
http://blogs.food24.com/Sous-Chef/aubergine-parmigiana
lyndatjie-farewell said on 18 March 2011
Are you nuts? You want ME to cook? I don’t have enough insurance to do something like that! Harumph!
Sous-Chef said on 18 March 2011
Get your Mom to cook it for you!
lyndatjie-farewell said on 18 March 2011
Psssttt…. I’m 49! I don’t ask my mother to cook for me anymore. I now get take-aways! I’m very self-sufficient you know… *sagely nods head*
frootcake said on 18 March 2011
Now this is what Im talking about; dinner in 30mins! woohoo
thanks so much xxx
Sous-Chef said on 18 March 2011
*shakes head at the toad*
Note to self….BIG birthday coming up.
Zabwan said on 18 March 2011
Food slut, hahaha!!! Those fish cakes look amzing, Sue – and economical too!
Sous-Chef said on 18 March 2011
It’s my pleasure townie.
Sous-Chef said on 18 March 2011
Yep, that’s me! cheap & cheerful, just like the fish cakes.
kat64 said on 18 March 2011
LOL @ food slut.
Never heard of dem cakes been made wif tuna! Hmmm, even my son might eat these. (He choked on a fish bone at a very young age and refuses to eat any fish besides tuna)
I am making your prawn dish tonight… will let you know how it goes! *wink wink*
PS PLEASE could you straigten that pasta utensil that is hanging skew in the pic at the top of your blog? It’s driving me nuts!!! lol
Sous-Chef said on 18 March 2011
I do hope you enjoy the prawn pots, as for that untensil……I’ve never noticed it was skew, but now you’ve mentioned it it’s probably going to bug me too! Thank you for that
puppycat said on 18 March 2011
lol
and my potato salad is not common enough for you??
Sous-Chef said on 18 March 2011
It was definitely too up-market for us Zefs.
puppycat said on 18 March 2011
a zef with a fine taste in coffee & chocolate
linniezx10 said on 18 March 2011
Again with the bread crumbs. *face palm*
Can you use Smash for this recipe?
Sous-Chef said on 18 March 2011
Noooooooooo!
Sous-Chef said on 18 March 2011
We may be poor but we have style!
Cat_Woman said on 18 March 2011
LOL at Linnie!!
Thanks for this, I have always wanted to make my own fish cakes
Sous-Chef said on 18 March 2011
I haven’t bought fish cakes in years, let me know how you enjoy this if you try it.
anotherdayinparadise said on 18 March 2011
Love tuna, and it’s so versatile, SC. Your fish cakes look great. I’m definitely not a food snob. As long as it’s good and tasty, that’s all that counts with me. xxx
amydem2 said on 18 March 2011
AROMAT??? eish… hmmm… can someone please come up with an alternative. just hate the stuff… but want to make the fish cakes!
amydem2 said on 18 March 2011
smash=aromat… sorry ….
Sous-Chef said on 18 March 2011
Just use salt & pepper, I like Aromat for certain things.
Sous-Chef said on 18 March 2011
I am totally with you on that.
Sous-Chef said on 18 March 2011
It’s open to so many options.
Sous-Chef said on 18 March 2011
Ignore Linnie, she just likes to wind me up!
malma said on 19 March 2011
A whole day and no spamming from me!!!!!
I enjoy fishcakes but the rest of the family don’t.
Sous-Chef said on 19 March 2011
I’m still in shock!
G-whizz said on 19 March 2011
Looks lovely! I think I might try it (sans the Aromat, hehe).
Sous-Chef said on 19 March 2011
The Aromat is the secret ingredient G.
Lisaman said on 19 March 2011
If you like a little spicy – just add a tin of chilli sardines!!
G-whizz said on 20 March 2011
Well, you inspired me to do a bread-crumb and Aromat-free pilchard fishcake. Doesn’t look as nice as yours; tastes mmmmmmmmmm.
pinkpolkadot said on 20 March 2011
Love the recipe, sluttie Sue!
G-whizz said on 21 March 2011
And then you didn’t eat for the rest of the weekend?
malma said on 21 March 2011
Saving myself for the next post.
Moonz said on 21 March 2011
Nice recipe. Aromat is really good now and then.. MSG’s notwithstanding.
I saw the pic of the dudes – eeek at the no-hair littlie.. LOL. But he is too gorgeous. They both are. Hugs xxx
kat64 said on 22 March 2011
Morning to you. I made the “prawn pots” on Friday night – absolutely delicious. AK’s comment: “You can definitely make these again soon”.
Thank you.
Sous-Chef said on 22 March 2011
I am so pleased you liked them
bigbigjoe said on 23 March 2011
LOL!!!
“yes, Cindy, Aromat!”
The joint where I cut my first pair of teeth used Aromat like most Italians use parmesan. I’ve seen a version of this from Nigella, using tinned pink salmon- give it a bash!
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